Mango Chicken Delight

This lively chicken and mango mix combines tender chicken, ripe mango chunks, and fresh veggies all tossed in a tangy honey-lemon mix. It's just right for hot days when you want something light but filling. Every forkful gives you a mix of sweet and zesty flavors plus plenty of good stuff your body needs.

I whipped this up when trying to use up some leftover BBQ chicken during an awful heatwave. What began as just a quick lunch fix has turned into our favorite dinner option whenever the thermometer climbs past 90.

Ingredients

• Cooked chicken breasts: They're the hearty backbone that makes this a full meal. Grab a store rotisserie bird to save time and add more flavor.
• Romaine lettuce: Gives you that satisfying crunch and loads of nutrients. Pick out bunches with perky, unwilted leaves free from brown spots.
• Baby spinach: Ups the vitamin count and adds a softer texture. Go for bright, unwilted leaves.
• Fresh mango: Brings that sunny sweetness we all crave. Pick ones that give slightly when squeezed for the right ripeness.
• Cherry tomatoes: Add tiny pops of juiciness throughout. The vine-ripened ones taste way better.
• English cucumber: Adds cool, refreshing bits in every bite. Don't bother peeling them since the skin is thin and tasty.
• Red onion: Gives a zingy kick and pretty purple color. Dunk in cold water for a few minutes if you want to tone down the bite.
• Fresh herbs: Make everything taste garden-fresh. Go with cilantro or parsley based on what you like.
• Extra virgin olive oil: Creates the smooth base for our dressing. Spring for a decent bottle for better taste.
• Fresh lemon juice: Adds that wake-up-your-tastebuds tang. Skip the bottled stuff and squeeze your own.
• Honey: Smooths out the sharp edges with natural sweetness. Try finding local honey for extra flavor points.
• Dijon mustard: Helps everything mix together while adding depth. The real French stuff packs the most punch.
• Fresh garlic: Gives that can't-put-your-finger-on-it flavor boost. Chop it super tiny so it spreads throughout.
• Salt and pepper: Make all the other flavors pop. Crack that pepper yourself for the biggest flavor impact.

Step-by-Step Instructions

Prepare the salad base:

Toss your romaine and spinach into a big bowl, making sure they're completely dry after washing. Wet leaves will water down your dressing and make everything soggy. A salad spinner works wonders here to get rid of every last drop.

Arrange the toppings:

Put your sliced chicken, mango chunks, tomato halves, cucumber slices, diced onion, and herb sprinkles on top of the greens. This way everyone can see the yummy stuff they're about to eat before mixing it all up. For a really pretty look, group similar ingredients together instead of mixing right away.

Create the dressing:

In a separate bowl, mix your olive oil, fresh lemon juice, honey, Dijon, minced garlic, salt and pepper until everything's well combined. The mustard works magic by binding the oil and lemon together so your dressing stays mixed up nicely. Give it a taste and tweak it—maybe more honey if it's too tart or extra lemon if it needs more zing.

Finish the salad:

Pour your dressing over everything right before you're ready to eat. If you're making this ahead, keep the dressing on the side until serving time so everything stays crisp. Start with just half the dressing, give everything a gentle toss, then add more if needed so you don't end up with soup.

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I can't get enough of the mango in this mix. The first time I served this to my husband, he told me he wasn't into fruit in his dinner salads, but after just one taste, he completely changed his mind. We now play around with different fruits depending on what's in season, but mango is still our top pick because it's got that perfect sweet flavor and stays nicely firm.

Make Ahead Tips

This salad tastes best when it's freshly made, but you can get a head start on the prep work. Cook and slice your chicken up to two days before and keep it in the fridge in a sealed container. Clean and chop the greens the morning you'll eat them, then wrap them in paper towels inside a container to stay crisp. The dressing stays good for almost a week in the fridge—just give it a good shake before you use it. Wait until the last minute to put everything together for the best texture and flavor.

Perfect Protein Options

Don't feel stuck with chicken for this salad. Try it with grilled shrimp or salmon chunks for an amazing seafood twist. If you don't eat meat, grilled halloumi or chickpeas work really well too. Vegans can throw in some seasoned baked tofu or tempeh for that protein hit. Just swap the honey for maple syrup in the dressing and you've got a totally plant-based meal that's just as tasty.

Seasonal Adaptations

Mangoes give this a tropical vibe, but you can switch things up all year round. Early summer? Toss in some strawberries or blueberries for a different kind of sweetness. When fall comes around, sliced apples or pears fit right in. During winter months, try adding orange segments or pomegranate seeds. Whatever fruit you go with, just make sure to keep that sweet-savory balance going strong.

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With all its bright colors and super-healthy ingredients, this salad will quickly become a regular in your meal planning. Every bite gives you that perfect mix of crunchy, juicy, sweet and tangy goodness.

Frequently Asked Questions

→ Can I swap cooked chicken for fresh?

Absolutely! Use leftover chicken, simply shred or slice it before adding to the dish.

→ What’s a good mango replacement?

Try swapping in peaches, pineapples, or oranges for that juicy sweetness.

→ How do I tone down the sweetness of the dressing?

Cut back on honey or skip it for a tangier kick.

→ How can I make this vegetarian?

Replace chicken with grilled chickpeas, tofu, or tempeh for veggie-friendly options.

→ What’s the best way to save leftovers?

Store salad ingredients and dressing separately in airtight containers, and refrigerate for up to 2 days.